cz
Dairy cultures are an essential foundation not only for the production of traditional dairy products, but also for a wide range of fermented foods and dietary supplements. These microorganisms play a key role in the fermentation process, during which the distinctive properties of the final products are transformed and formed. In addition to their technological functions, they also influence sensory attributes such as taste, aroma, and texture, while contributing to extended shelf life and product safety.
MILCOM a.s., under the Laktoflora® brand, offers a wide portfolio of dairy cultures tailored to meet the needs of fermented food producers in the Czech Republic.
Types and Applications of Cultures
Dairy cultures are available in three forms – lyophilized, liquid, and frozen – and can be used as:
- Mother cultures: for the preparation of larger volumes of working cultures,
- Working cultures: applied directly in dairy processing,
- Direct vat inoculation cultures: added directly into the production process.
Our portfolio includes cultures suitable for:
- Fermented milk products: including sour cream, yogurt, kefir, acidophilus milk, and probiotic-enriched cultures.
- Cheese and curd products: including cream cheese, cheese-making cultures, smear-ripened, and propionic acid cultures.
Our cultures enable manufacturers to create distinctive products that stand out in terms of quality, safety, and variety. Join a successful dairy tradition with Laktoflora® cultures.